Little Pastry (Baked Pastry)

Bate the egg with salt and add water, whisking constantly until well combined

Place the flour in a bowl, make a depression in the center and add the egg mixture

With your fingers, mix to form a dough that should not be too hard

Roll out the dough thinly on a surface dusted with all-purpose flour

Cut it into 8cm-diameter circles and place 1 tablespoon of dried black plum in the center

Close each pastry by pressing the edges together with a fork

Cook the pastries, gradually, in boiling water

When they rise to the surface, remove them from the pot to a colander

Next, arrange the pasties on a plate and brush with melted butter or fresh cream

There you have 30 little pastries

Note: Little pastries can also be filled with other fruits of your preference

If you prefer, use a savory filling: cheese or catupiry mixed with potato, chucrute, or egg mixed with cheese to form a paste, etc

For savory pasties, cook them in water with salt and oil and serve with melted butter, fresh cream, or meat sauce.